ArticleMolecules (Basel, Switzerland)2021
Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
11 citing papers in PubMed.
- FermentedNutrients · 2022Trial
- Deodorization of noni juice using rotary evaporation and its sensory and chemical properties in pineapple juice blends.Scientific reports · 2025Article
- Botany, Ethnomedicinal Uses, Biological Activities, Phytochemistry, and Technological Applications ofMolecules (Basel, Switzerland) · 2025Review
- Review
- Influences ofFoods (Basel, Switzerland) · 2024Article
- Effect of Capsaicin Stress on Aroma-Producing Properties ofMolecules (Basel, Switzerland) · 2023Article
- Juice Quality Evaluation with Multisensor Systems-A Review.Sensors (Basel, Switzerland) · 2023Review
- Aroma profiles of sweet cherry juice fermented by different lactic acid bacteria determined through integrated analysis of electronic nose and gas chromatography-ion mobility spectrometry.Frontiers in microbiology · 2023Article
- Immunomodulatory Effect of Polysaccharide from FermentedFoods (Basel, Switzerland) · 2022Article
- Production and Characterization of a Novel Low-Sugar Beverage from Red Jujube Fruits and Bamboo Shoots Fermented with SelectedFoods (Basel, Switzerland) · 2021Article
- Antifungal Activity ofJournal of International Society of Preventive & Community DentistryArticle
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography-mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.